Oven construction



Aug. 5, 1941.

R. w. WHITE 2,251,582

. OVEN CONS TRLIGTION Filed March 14, 1940 3 Sheets-Sheet l lllllllllllllllllllllll III II INVENTOR yRoZancZ' W Whzfe 61M; 7/

Aug. 5, 1941. R. w. WHITE 2,251,582

OVEN CONSTRUCTION Filed March 14, 1940 3 Sheets-Sheet 2 E. 44 INVENTOR 39 Roland W Whie BY @M,% v W W! ATTORNEY$ Aug. 5, 1941. R. w. WHITE OVEN CONSTRUCTION 5 Sheets-Sheet 3 Filed March 14, 1940 INVENTOR Roland W White 7 BY fi? Patented Aug. 5, 1941 2,251,582

UtiiTED h lfii'itl OFFlCE OVEN CONSTRUCTION Roland W. White, Cleveland Heights, Ohio, as-

signor to The Colonnade Company, Cleveland, Ohio, a corporation of Ohio Application March 14, 1940, Serial No. 323,899

7 Claims. ((11. 219-355) This invention relates to oven construction. Referring now to Figure 1, the oven comprises One of the objects of this invention is to proa body portion, generally indicated at 10, which vide an oven construction which will be simple, is covered bya lid, generally indicated at H. The practical, and thoroughly durable. Another oboven is preferably mounted on wheels l2 which ject is to provide a construction of the above permit the oven to be used for cooking in an outcharacter having a minimum of parts, and capaof-the-Way place, and then, during meal time, ble of easy assembly. A further object is to proit may be moved to a position where it can serve vide a portable construction of the above characas a heating table from which articles may be ter which may be easily operated by unskilled served. labor. Another object is to provide a construcn As best seen in Figures 2 and 3, the body portion of the above character which will be neat tion Ill of the oven comprises bottom wall is, side and attractive in appearance but sturdy in con- Wal s l4 and i5, and end walls It and 61. These struction to withstand hard usage. It is a further walls and lid l l are preferably made of sheet metobject of this invention to provide a practical a1 and are filled with any suitable insulation maconstruction of the above character in which artii5 terial, such as asbestos, the body portion of the cles of food may be cooked which require the apoven being water-tight for purposes to be displication of different heat efiects to different closed more fully h i t rs pp plate parts thereof. Other objects will be in part obwhich eparates the body po n Of t e O en vious and in part pointed out hereinafter. i to tW parts, lies in a plane p rallel to the bot- The invention accordingly consists in the featom 0f the even d is supported by members tures of construction, combinations of elements I919, and which are Secu ed to the and arrangements of parts, all as will be illustraside walls 0f the OVen in y Suitable a ner. tively described herein, and the scope of the ap- Plate I7 s further su p t d y splas p ates 0 plication of which will be indicated in the followand 2| gures 2 and 4) which sep ate he l wing claims. er part of the oven into a series of sections and In the accompanying drawings in whi h 1 extend between plate I7 and bottom wall i3. shown one of the various possible embodiments AS may be best Seen in Figure plate ll has of thi i ti a plurality of openings 22a and 2251.) (Figure 4) Figure 1 is a side elevation of the oven conformed np n 22a r p f r ly t t made of a size which permits the lower portion Figure 2 is a vertical section taken through the of a i p n 3 r o t nd re h h. oven on the line 2-2 of Figure 4; the p e p S pp t g se f by ts fl nged edge Figure 3 is a vertical section taken alon the Which rests on suppo t plate e s aller line 3 3 of Figure 2; holes 22?? are a pted to hold smaller containers, Figure 4, is a top plan View f t oven such as custard cups 2 3, in a similar manner struction with the lid in an open position; and (Figure Figure 5 is a diagrammatical representation of The lower pa Of the Oven contains a heatacircuit fo 'th Oven construction conducting liquid bath, the level of which is Similar reference characters refer to similar maintained slightly below the 10wer urfac of parts throughout the several views of the draw- 40 Supporting plate H (Figure Water may be used for the bath if temperatures of 212 F. or beings.

This invention relates to an oven adapted to t e deslred, and liquid having a ig er boilcook foods which require the application of difmg 901m Such as mineral 15 used for i er ferent intensities of heat to different portions tempeFetuYeS-.A el1ge positioned in the side thereof. In some types of foods, such as cusof the oven, ind cates the depth of the liquid tards and pies, to obtain proper cooking, the body d nage outlet 35, Controlled y of the food must be submitted first to a low con- Valve i v l of t e l quid from stant heat. Next, in order to attain the desired the The llqllld bath 1S heated y a Series of appearance and condition of the upper portion heating elements 255, and 256, Which are P of the article of food, it is submitted to an insitioned in the sections formed in the lower part creased and flexibly controlled heat on its top 0f e e y p a plates 20 and 2| and consurfacc. It is a further object of this invention trolled by a thermostat, the bulb 2%; (Figures 2' to provide a construction which the above 0pand 3) of which extends through all of the secerations may be performed in a single oven, elimtions in the lower part of the oven. Thus, by this inating excessive handling of the food. thermostat, the temperature of the liquid bath is maintained at any desired degree. Preferably a series of thermometers (Figures 1 and 4) are provided to show the user the temperature of the liquid in each section of the liquid bath in the lower part of the oven.

Referring now to Figure 4, splash plates 23 and 21 are so shaped that they curve around the lower portions of the custard cups and pie pans and separate the lower portions of the oven into sections as described hereinabove. These plates are secured to oven side walls i l and iii and preferably have a series of holes (Figure 3) therein along their lower edges which permit the liquid to flow from one section to another to maintain an even level oiliquid in the oven. Splash plates 28 and 2| prevent liquid from surging throughout the length of the oven when the bottom of a pie pan or custard cup is placed in the liquid bath by breaking the waves which such action normally causes, and also limit the circulation of the liquid between sections when all of the heating elements are not in use.

Referring now to Figure 4, lid i i, which is hingedly connected to the body portion of the oven by spring hinges Na and Bib, is raised and lowered by handles lid and iii) (Figure 1). On the inner face of lid H are a plurality of heating members, and, when the lid is closed, the large and small heating members are positioned directly above the large and small openings in supporting plate ll. These heating members preferably comprise a resistance element mounted on a heat reflecting base, and, when current is passing through the elements, radiate heat downwardly into the body portion of the oven.

Referring now to Figure 5, in which is shown the wiring circuit for the heating elements in the lid and the lower part of the oven, conduits .55 and 35 are connected to any suitable source of current by line plug 1 1'. These conduits lead both to the lid-heating members and the liquidheating elements, and the supply of current to each of these groups is controlled by switches 38 and 39 respectively. The large heating members ii are connected directly to conduits 35 and 36, and the small heating members all are connected to conduit through switches 32. Thus, the operator by switch 33 controls the lid-heating members as a unit, and, furthermore, has indiidual control of the groups of small heating members through switches 32.

In the lower part of the oven, the now of current to the liquid-heating elements is controlled by switch thermostat 33, low water cut-off 43 (Figures 1 and 5), and switches it. Switch 39 governs the liquid-heating elements as a unit, and switches ti, which are positioned on the front of the oven, individually control the elements. Thermostat 33, as pointed out hereinabove, controls the temperature of the liquid bath, and low water cut-off which may be of any desired construction, is adapted to out off the current leading to the liquid-heating elements as soon as the liquid level falls below a certain point. Thus, the temperature of the liquid bath is eifectively controlled.

In operation, the temperature of the liquid in the oven is first raised to the proper degree, and then the containers with the pies, Custards, or other food to be cooked therein are placed in supporting plate El, and lid ii is closed. The liquid bath, which is in contact with the lower portions of the food containers, transmits heat by conduction from the heating elements to the food containers. The heating members in the lid are turned on when desired and subject the upper portion of the food to heat by radiation, which serves to lightly brown the top surfaces of the pies and custards. Thus food which requires a low constant heat applied to one part and a greater radiating heat to another may be cooked quickly and eficiently in this oven. Furthermore, the oven is readily applicable to use as a heating table, as all of the lid-heating members may be turned oif and the temperature of the liquid bath regulated. Thus, in a cafeteria, when not in use for cooking, this oven may be used as a heating table.

It will thus be seen that I have provided a thoroughly practical, eiiicient, and durable oven construction in which the several objects disclosed hereinabove, as well as many others, have been successfully achieved.

As many possible embodiments may be made of the above invention and as many changes might be made in the embodiment above set forth, all without departing from the scope of the invention, it is to be understood that all matter hereinbefore set forth or shown in the accompanying drawings is to be interpreted as illustrative and not in a limiting sense.

I claim:

1. In apparatus of the character described, in combination, an oven comprising a body portion and a lid, a plurality of containers for articles of food, means to support said containers in said body portion, said body portion being adapted to cont. in a liquid, means for heating said liquid, said liquid being in contact with said containers, and a plurality of independently energizable heat radiating elements positioned in said lid and adapted to radiate heat on the upper portions of the food in said containers.

2. In apparatus of the character escribed, in combination, an oven, a plurality of containers adapted to contain articles of food, a support for said containers in said oven, said support and said containers dividing said oven into two sections, the lower section of said oven having liquid therein, portions of said containers extending into said liquid, heating elements for each of said containers positioned in the top portion of said oven, and means for heating said liquid.

3. In apparatus of the character described, in combination, an oven, a plurality of containers for articles of food, a support for said containers in said oven, a plurality of heating elements positioned in the lower part of said oven beneath said containers, a plurality of heating members positioned in the top portion of said oven above said containers, switch means for regulating the number of said heating elements and members to be placed in operation, and liquid means for conducting the heat from said elements in the lower portion of said oven to said containers.

4. In apparatus of the character described, in combination, an oven comprising a body portion and a lid, a plurality of containers for articles of food, means to support said containers in said body portion, said body portion being adapted to contain aliquid, means for heating said liquid, said liquid being in contact with Said containers, and heat radiating means for each of said containers in said lid adapted to radiate heat upon the upper portions of the food in said containers.

5. In apparatus of the character described, in combination, an oven comprising a body portion, a plurality of containers for articles of food, means for supporting said containers within said body portion, said supporting means for said containers forming a partition lying in a plane parallel to the bottom of said body portion and separating said body portion into two sections, a liquid substantially filling the lower part of said body portion, plate means dividing said lower part into separate sections, heating elements positioned in each of said sections, means to control the amount of heat given off by said heating means, and individual switch means for controlling each of said heating elements.

6. In apparatus of the character described, in combination, an oven comprising a body portion and a lid, a plurality of containers for articles of food, supporting means for said containers positioned within said body portion, said supporting means and said containers separating said body portion into two sections, the lower part of said oven being adapted to contain a liquid, plate means dividing said lower part into separate sections, individual heating elements for each of said last-mentioned sections, means to control the amount ofheat given off by said heating elements, a plurality of heating members positioned in said lid, said last-mentioned heating members being positioned above said containers, and switch means for controlling the supply of current to said heating elements.

7. In apparatus of the character described, in combination, an oven, a plurality of containers for articles of food, a support for said containers Within said oven, said support and said containers dividing said oven into upper and lower parts, a plurality of plates extending across said oven dividing the lower part thereof into a plurality of sections, individual heating elements for heating the liquid in each of said sections, controls for each of said elements, said plates preventing free circulation of the liquid between said sections and also preventing wave motion of the liquid throughout the length of the oven when portions of said containers are submerged in said liquid, and radiant heating means positioned in the top portion of said oven above said containers.

ROLAND W. WHITE. 

